Lemon Ooey Gooey Bars

lemon-ooey-gooey-bars-a-pinch-of-joy The tang of lemon, the rich creaminess of the filling atop a thick crust, finished with butter crumbles.

lemon-ooey-gooey-bars-a-pinch-of-joy The tang of lemon, the rich creaminess of the filling atop a thick crust, finished with butter crumbles.

With the tang of lemon, the rich creaminess of the filling atop a thick crust, finished with butter crumbles Lemon Ooey Gooey Bars is a baker’s reward!   Since it makes 16 servings, it is a good dessert for a potluck or serving a large group.  It always disappears quickly.

It takes about 20 minutes to make this and another 35 to bake.  Cooling is the hardest part.  Restrain yourself for a couple of hours and you will be so happy you did.  Just not burning your tongue is a good thing, but the real favor you’ve done yourself is the enjoyment of the flavors and textures on that unburned tongue.  Store overnight in the refrigerator and the flavor deepens and is even better.  It will keep up to three days in the fridge – assuming it doesn’t disappear before that.

To go along with the goodness of  Lemon Ooey Gooey Bars — The gorgeous red flower behind that delicious dessert is a hibiscus, one of two in our backyard planted by the previous owner.  They die down to the ground in the winter, shoot up huge stems in the spring  and by September they are eight foot tall.  In mid-June they begin to bloom. The flowers are enormous, almost gaudy in their brilliance. The blooms only last one day and both the red bush and the pink bush are always loaded.  Those green tear drop shapes behind the flowers are part of the crop for the next day. Three dozen flowers on each bush is a slow day!   Never experienced a flower quite like this before – so just had to share.

Hibiscus -- A Pinch of Joy

Ooey Gooey Lemon Bars
 
Prep time
Cook time
Total time
 
With the tang of lemon, the rich creaminess of the filling atop a thick crust, finished with butter crumbles Lemon Ooey Gooey Bars is a baker’s reward!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • CRUST
  • 1 yellow cake mix
  • 1 egg
  • ½ cup butter, melted
FILLING
  • 1 8 ounce package cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup lemon juice
  • 2 cups powdered sugar
  • ½ cup butter, melted
TOPPING
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 3 tablespoons butter, melted
  • ½ cup flour
Instructions
  1. Preheat oven to 350 degrees. Spray 9 by 13 pan with baking spray and set aside
  2. Pour cake mix into a large bowl. Add egg and melted butter. Stir until well mixed. Pat into bottom of prepared pan and set aside.
  3. In the same bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing in well. Add vanilla and coconut extracts, lemon juice, powdered sugar and melted butter. When thoroughly mixed, pour filling on top of cake mix crust,
  4. Melt butter in microwave. In a small bowl, mix the brown and white sugars, coconut and flour. Add butter and stir until mixture becomes crumbly. Sprinkle crumbs over the filling.
  5. Bake for 35- 38 minutes. Edges will be just golden and topping will start to appear dry. The center will still appear gooey, but not liquid. Do not overbake.
  6. Cool and cut into squares.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!   Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest    If you found this helpful or inspiring please share below!  I’d love to have you along on this journey!

Save

Save

Save

Related posts:

Ham and Cheese Mini Quiche

Ham and Cheese Mini Quiche without crust -- A Pinch of Joy

 Ham and Cheese Mini Quiche without crust -- A Pinch of Joy

This crustless Ham and Cheese Mini Quiche is low on the carb scale – like 3 grams of carbs with 12 grams of protein.  Healthy enough for every day and deliciously handsome and tasty enough for company!

Ham and Cheese Mini Quiches work very well as a make ahead and freeze till needed dish.  Great for overnight guests!  Breakfast fit for royalty in a flash and no fuss.  Or thaw one or two overnight and warm in the microwave for a quick breakfast before work or heading off to school.  These cozy little quiches also make a nice dinner with a crisp salad on the side.

Nutmeg is frequently used in Swedish cooking particularly. And often for custard type dishes in other cuisines.  I’m always a little startled when I see it in a savory dish since I associate it with sweet desserts.  And my family is always startled by the taste. It dominates the savory for us so I tend to leave it out.  (And Wheels has some Swedish ancestry!)   Try it– you may like it. The Swiss cheese has a good, somewhat tangy, flavor, but if  available try substituting Guyere or even Havarti.   We love the taste of this.  I even like it cold the next day!   Or better,  with the refrigerator chill knocked off by 15 seconds in the microwave.

Prep time is relatively quick.  Unless you run out to the garden to get a couple of green onions and get sidetracked – ahem.  I use prediced ham which saves time.  Either buy the package of diced ham or make your own purchased on after holiday sale and diced, then frozen in 1 cup packages.

Baking time  really does depend on the size of the quiche.  The mixture gives a clear reading with the knife inserted in the middle.  When it is done, the knife comes out clean and won’t leave you guessing.  This time I used ramekins that held just over 2/3 cup of mixture ready for baking and had five quiches.  (Note: this will double the number of carbs and amount of protein in each serving.)  They took 18 minutes in my oven.   Standard muffin tins hold ½ cup in each opening, but since we are allowing for  rise of the mixture they are only filled about 2/3 full.  That’s between ¼ and 1/3 of a cup of quiche mixture.  Baking in a muffin tin will produce between 10 -12 quiches.  That’s eyeballing and not measuring what goes in each muffin cup – ‘cause who has time for that!  Sometimes my eyeball is working and everything evens out at 12 – other times it’s 11.

Ham and Cheese Mini Quiche
 
Prep time
Cook time
Total time
 
Healthy enough for every day (low carb) and deliciously handsome and tasty enough for company (make ahead and freeze till needed)!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 4 eggs, lightly beaten
  • 1 cup cottage cheese
  • ¼ cup milk
  • 2 tablespoons of flour
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg, optional
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 ½ cup shredded Swiss cheese
  • ¾ cup diced ham
  • 3 tablespoons thinly sliced green onions
Instructions
  1. Preheat oven to 375
  2. In large bowl combine the first seven ingredients, the fold in cheese,ham, and onion.
  3. Grease muffin pan OR spray with cooking spray. Fill each cup about ⅔ full of quiche mixture.
  4. Bake 15 to 20 minutes or until knife inserted in center of quiche comes out clean
  5. Cool 5 minutes before removing for removing from pan.
  6. To freeze: Bake and cool as above. Place in large resealable plastic freezer bag and freeze for up to three months. Before using, thaw in refrigerator overnight. Preheat oven to 350 and transfer into greased baking sheet. Bake for 10 to 14 minutes until heated
Nutrition Information
Serving size: 1 quiche Carbohydrates: 3 Protein: 12

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!   Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest    If you found this helpful or inspiring please share below!  I’d love to have you along on this journey!

Save

Related posts:

Balsamic Grilled Chicken

Balsamic Grilled Chicken -- A Pinch of Joy

Balsamic Grilled Chicken -- A Pinch of Joy

Grilled Balsamic Chicken can be prepared and frozen for serving at a later date – a great make ahead meal.  Or it can be made a few hours ahead of time and left to marinate in the refrigerator for an evening meal.  It has a little bit of balsamic tang to liven up the flavor of a nicely balanced mixture of herbs.  Leftovers (if there are any!) can be sliced, warm or cold,  atop a bed of salad greens for another meal.

In a time crunch?  Or missing one of the herbs?  You can substitute 2-3 teaspoons of Italian seasoning for the herbs.   Parsley, basil and oregano are basic in Italian seasoning.   Depending on the brand you will find a combination of other herbs so the flavor will be somewhat different.  But . . .   in a pinch that works!   Measure dried herbs    into your hand and crush them with the back of a spoon to release more flavor .

Do not substitute the vinegar, however.  Balsamic vinegar is made from grapes, not fermented, and put through a cooking process that darkens the juice through carmelization.  The liquid is called “must” and is aged before bottling.  The more complex and longer the aging process the  more expensive the vinegar.  It can only be produced in one area in Italy, using a specific type of grape.   Balsamic vinegars have a very distinct flavor.   The vinegars on the grocery shelf are generally what are called salad vinegars and fall into a different category than the aged Italian vinegars.  They may have another vinegar added and are also much less expensive.  While they may not be as flavorful as the “real deal” produced in a specific area of Italy and aged to perfection, they still have bring a very distinct flavor to your dish.

Grilled Balsamic Chicken can be prepared and then frozen for up to three months.  Great to have a make ahead meal in the freezer, ready to thaw and cook.  Or it can be made, marinated and grilled the same day.  If you can only find chicken breasts that are the big chunk of meat variety, slice them into  “fillets” about ½ inch thick.  This ensures that all the meat will take about the same time to cook evenly.   Do not overcook or the chicken will be tough and dry.  A thermometer will help prevent this.

Balsamic Grilled Chicken
 
Prep time
Cook time
Total time
 
Tender grilled chicken with a little bit of balsamic tang to liven up the flavor of a nicely balanced mixture of herbs. Make ahead and freeze. Marinate and cook the same day. Place slices, warm or cold, on a bed of lettuce for a great salad.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 4 chicken breasts cut about ½ thick (about 1 ½ pounds)
Marinade
  • ¾ cup balsamic vinegar
  • ½ cup olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon pepper
  • 1 tablespoon dried parsley
  • 1 ½ teaspoon dried basil
  • 1 teaspoon dried oregano
Instructions
  1. Combine marinade ingredients in large zip lock bag. Close and shake to combine.
  2. Add chicken and close bag again.
  3. To cook without freezing: Let chicken marinate for 2-3 hours turning occasionally.
  4. To freeze for cooking later: Insert bag with marinade and chicken into a second bag and close tightly. Label and place in freezer for up to three months. Thaw chicken and marinade in refrigerator for about 24 hours before cooking.
  5. Grill chicken over medium heat about 6-8 minutes per side until done OR 8 minutes in countertop grill (Foreman, etc) until cooked. Internal temperature will be 165 when done.
  6. Serve hot.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!   Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest    If you found this helpful or inspiring please share below!  I’d love to have you along on this journey!

Related posts: